Fairy Scones

Fairy Scones




  • 3 cups (450g) self-raising flour  
  • 1/3 cup (80g) butter, cubed and room temperature
  • 1 1/4 cups (310ml) milk  
  • 1/2 cup jam  
  • 1 cup pouring cream  
  • 2 tbsp icing sugar


Pre-heat oven 220°C (200°C fan-forced) Line a baking tray with baking paper and set aside.

Place flour and butter into a mixing bowl. Using fingertips, rub butter into flour until it looks like bread crumbs.  

Make a well in the centre, add milk. Mix dough ingredients together with a butter knife until a soft dough forms.

Turn onto floured surface.Knead gently until smooth (not too much or scones will be tough). Roll dough to a thickness of about 2cm. Use a shot glass or similar to cut out as many scones as you can.

Gather leftovers and repeat the process.

Place rounds on lined tray at 2-3cm apart. Bake for approximately 20 minutes or until golden.  

While scones are cooling, whip the cream. Once scones cool enough scoop out tops like you do a fairy cake.

Place to the side to keep for later.

Fill each hole with approximately 1/2 tsp of your favourite jam.

Add a blob of cream on top of jam.

Cut scone-tops in half and place on top of cream. Dust with icing sugar.

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Serving Suggestions


  • You can also place these scones against each other to bake and then pull apart to serve.
  • You can add some icing sugar to your cream to sweeten it but the jam makes it sweet enough.
  • This recipe was created for by Veronica Patersen.

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